Pumpkin Spiced Latte Muffins

1.

Preheat the oven to 160c fan and line a 12 hole muffin tin with parchment muffin cases.

2.

In the bowl of a stand mixer, whisk the pumpkin, eggs, butter and sugar until combined and lighter in colour.

3.

Add the coffee and mix, before sifting over the flour, bicarbonate of soda and spices.

4.

Mix gently until incorporated and divine evenly between the tins.

5.

Bake for 25 minutes and leave to cool.

6.

Whilst cooling, make the buttercream. Beat the butter until very pale and fluffy.

7.

Add the icing sugar gradually, beating between each addition.

8.

Once just combined, add the orange extract and beat again.

9.

Fill each muffin with the marmalade using a piping bag to break into the centre of the cake.

10.

Pipe the buttercream over the holes of marmalade. Drizzle the top with more marmalade and enjoy!